Oyster-Vegetable Chowder

A chowder is a thick milk-based vegetable and seafood soup. This rich oyster chowder is an excellent example.


Oyster-Vegetable Chowder

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Ingredients
  • 1/2 16  ounce package 
    loose-pack frozen mixed broccoli, cauliflower, and carrots
  • 1   
    medium onion, chopped (1/2 cup)
  • 1/2  cup 
    chicken or vegetable broth
  • 1/8  teaspoon 
    garlic salt
  • 1/8  teaspoon 
    white pepper
  • 2   cups 
    whole milk
  • 1   cup 
    half-and-half or light cream
  • 1   pint 
    shucked oysters or two 8-ounce cans whole oysters
  • 2 - 3   teaspoons 
    margarine or butter
Directions
1.
Cut up any large frozen vegetables. In a 3-quart saucepan combine frozen vegetables, onion, chicken or vegetable broth, garlic salt, and white pepper. Bring mixture to boiling; reduce heat. Cover and simmer for 5 to 7 minutes or until vegetables are crisp-tender.
2.
Stir milk and half-and-half or light cream into the vegetable mixture. Heat just to boiling. Add the undrained oysters. If using fresh oysters, cook over medium heat about 5 minutes or until edges curl, stirring frequently. If using canned oysters, cook until heated through.
3.
Spoon into soup bowls. Top each serving with some of the margarine or butter. Makes 4 to 6 servings.
Nutrition information
Per Serving: cal. (kcal) 278, Fat, total (g) 16, chol. (mg) 101, sat. fat (g) 8, carb. (g) 19, pro. (g) 15, sodium (mg) 417, Percent Daily Values are based on a 2,000 calorie diet
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